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Peach and Blackberry Crumble

Yield 6 Servings
Freshly zested lemon rind brings this dessert to life. The dish works equally well with fresh or frozen peaches, making it a breeze to prepare year around.


  • 1 1/4 pounds peaches, peeled, pitted and sliced, or 1 (16 oz.) bag frozen peach slices, thawed
  • 2 (5.6 oz.) containers fresh blackberries, picked over
  • Finely grated peel of 1 lemon
  • 1/3 cup plus 1/2 cup light brown sugar
  • 2 tablespoons cornstarch
  • 1/2 cup flour
  • 1/2 cup blanched, almonds, finely sliced, chopped or ground
  • 1/4 teaspoon salt
  • 6 tablespoons butter, cut into pieces

Nutrition Information

  • calories 391
  • fat 18 g
  • satfat 8 g
  • protein 5 g
  • carbohydrate 56 g
  • fiber 6 g
  • cholesterol 31 mg
  • sodium 101 mg

How to Make It

  1. Preheat oven to 400°F. Grease an 8-inch square baking dish.

  2. In a large bowl, combine peaches, blackberries, lemon peel, 1/3 cup sugar and cornstarch. Distribute evenly in baking dish.

  3. In a medium bowl, mix together flour, almonds, salt and remaining 1/2 cup brown sugar. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Sprinkle in an even layer over fruit.

  4. Set baking dish onto a foil-lined baking sheet to catch any juice that might bubble over. Bake until golden and bubbling, about 30 minutes. Let cool for 10 minutes.